Strawberry Fluff Pie

I made this on a whim yesterday just to see how it would turn out. I've been toying with the idea lately of a homemade ice cream cake,of course with good, wholesome ingredients. And since my birthday is just around the corner, and a mint chocolate chip ice cream brownie cake would just be the best dessert ever, I decided to try my luck with a raw strawberry pie using the same method. I realize not everyone is a mintaholic like me, therefore, strawberry was the tester. But come birthday week, the strawberries are out and the mint chip is IN! This really turned out surprisingly well and the base is very versatile. At room temp, it would be an amazing cake frosting, and frozen, it's a delectable, ice creamy pie! For this I did a raw chocolate larabar crust, but for my birthday version, I think I'll do a healthy brownie base:) After all, it is a birthday:)

For the fluff:

3/4c. coconut butter( this is just raw unsweetened coconut flakes that have been ground in the vitamix or a food processor into a nut butter form. Takes about 5-10 min. You can purchase it, but it's so simple to DIY. The end product, once mixed with other ingredients DOES NOT TASTE COCONUTTY! I PROMISE! )To get 3/4c. you'll probably need close to 2 cups of coconut. I just dumped it in then measured after the fact.

2c. frozen strawberries 

1/2 frozen banana

stevia to taste ( I used 3 little tablets)

If you have a vitamix, use the tamper to press the frozen berries in with the coconut butter. If not, you can use a food processor, but you'll have to process in batches, as the mixture is very thick and it makes a good bit. That's it! Now you can either use as a fluffy strawberry icing, or assemble into a frozen pie using my chocolate  cookies as the base (recipe found on blog) If you are doing the pie, once you've made the chocolate cookie base, press them into a 9'' circle pan lined with parchment. Then top with fluff. Freeze for at least 30 minutes to set. You can keep it in the freezer or the fridge. It holds it's shape pretty well at room temp too:) Once it is set, I like to slide it off the parchment onto a pretty plate. Will post pics soon. It was gobbled before I had a chance to photograph:(
Note: If you really don't feel comfortable with coconut butter, you could probably sub 1c. cashew cream, which is simply cashews soaked for at least an hour in water, then blended along with some of the soaking liquid to make a cream. This has worked very well with some other frozen pies I've made, but I wanted to try the coconut butter, and see if I favored one over the other. Answer: I feel the coconut butter held up a little better at room temp:)